Apparatus for processing juicy food products



April 2, 1963 c. A. RIETZ 3,083,634

APPARATUS FOR PROCESSING JUICY FOOD PRODUCTS Original Filed April 5,1960 5 Sheets-Sheet 1 & a I 8 i I l -2 w w d 2 1:

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a M I h 9 2 3 m K H INYENTOR. 1 Carl A. Rletz BYjflg-gng Attorney April2, 1963 c. A. RIETZ 3,083,634

APPARATUS FOR PROCESSING JUICY FOOD PRODUCTS Original Filed April 5,1960 3 Sheets-Sheet 2 INVENTOR. Carl A. Rierz 22% @DQKJGZD AttorneysApril 2, 1963 C. A. RIETZ APPARATUS FOR PROCESSING JUICY FOOD PRODUCTSOriginal Filed April 5. 1960 1011/0 Lil [L 3 Sheets-Sheet 3 AttorneysUnited States Patent 3,083,634 AFPARATUS FUR PRUUESSING JUICY FOGDPRQDUETS Carl A. Rietz, San Francisco, Calif assignor to RietzManufacturing (30., Santa Rosa, Calif., a corporation of QaiiforniaOriginal application Apr. 5, 1960, Ser. No. 20,634, new Patent No.3,936,921, dated May 29, E62. Divided and this application Sept. 14,1961, Ser. No. 138,171

Claims. (Cl. 99--239) This invention relates generally to apparatus forthe processing of various juice-filled products of vegetable origin,including various succulent vegetables, fruits, and berries. Thisapplication is a division of my copending application Serial No. 20,084,filed April 5, 1960, now Patent No. 3,036,921, granted April 5, 1960,which is a continuation-in-part of my previously filed application,Serial No. 529,412, filed August 19, 1955, now abandoned.

In the food processing industry, it is frequently desirable todisintegrate juice-filled products to form a hydrous pulp or slurry,with heat exchange to a predetermined temperature level, prior tofurther processing (cg. canning). Frequently the time required for suchprocessing is an important factor, due to the degenerative oxidationprocess and/ or enzymatic deterioration. As is well known to the foodtechnologist and processor, oxidative degeneration proceeds very rapidlyand is a prime contributor to the loss of flavor and color, as well asfood values. Enzymatic activity (frequently initiated by thedisintegrating action) may also efiect changes in the materialundergoing treatment, for example, causing stalling or deterioration. Ingeneral, these degenerative effects are intensified by exposure of thedisintegrated product to the atmopshere.

It is a general object of the present invention to provide novelapparatus, suitable for the general type of processing operationoutlined above, which greatly inhibits the effects attributable to theoxidative degeneration process.

It is a further object of the invention to provide apparatus of theabove character which makes possible effective control of enzymaticactivity.

Another object is to provide apparatus of the above charactery-employinga closed circulating system, in which atmosphere may be excluded fromcontact with the material undergoing treatment.

Another object is to provide apparatus of such character in which theincoming product is immediately subjected to a heat exchange byimmersion in recycled material, prior to disintegration.

Another object is to provide such apparatus which makes possible therecovery of highly volatile flavor and aroma imparting ingredients, forreturn to the final product.

Another object of the invention is to provide apparatus of the abovecharacter in which the treatment temperatures can be controlled in anovel and effective manner.

Additional objects and features of the invention will appear from thefollowing description in which the preferred embodiments have been setforth in detail in conjunction with the accompanying drawings:

Referring to the drawings:

FIGURE 1 is a plan View illustrating equipment embodying the invention.

FIGURE 2 is a side elevaticnal view of the equipment shown in FIGURE 1.

FIGURE 3 is an end view of the equipment illustrating a modification ofthe invention.

FIGURE 4 is a detail in section illustrating va portio of one of theconveying means.

3,683,634 Patented Apr. 2, 1963 FIGURE 5 is a detail partly in sectionillustrating the lower end of the conveying device shown in FIGURE 4.FIGURE 6 is a detail partly in section illustrating that end of theconveying evice 12 which receives disintegrated material.

FIGURE 7 is an end view of the equipment illustrating a furthermodification of the invention.

FIGURE 8 is a schematic view illustrating the operation of equipment inaccordance with the invention.

The present invention is predicated on my discovery that succulentmaterials of vegetable origin, such as juicefiled vegetables, fruits,and berries, can be reduced to a hydrous pulp or slurry in a closedsystem, with heat exchange, in such fashion as to virtually eliminatethe degenerative eltect-s of oxidation and enzymatic deterioration. Myprocessing also permits .a wide variety of succulent materials, such aspears, peaches, apricots, tomatoes, apples, blackberries, pineapples,grapes, citrus fruits and the like, to be processed in such manner thatfinal products of'enhanced aroma and flavor are obtained. It alsoprovides a measure of control over the activation and inactivation ofpectolytic enzymes, for example in processing to produce products inliquid form or such products in a gelatinous or pectic form.

Broadly stated, my invention involves the submergence of unbroken feedmaterial in a juicy, pulpy fluid body of the same material, the fluidcirculation and disintegration of the unbroken material to formadditional juicy, pulpy fluid material, the return or" such material tothe fluid body, and the effecting of a heat exchange with respect to allmaterials undergoing treatment to maintain a predetermined criticaltemperature relationship. Specifically, I have found that processing attemperatures within the range from about F. to 210 F. has the beneficialeffect of creating a positive vapor pressure suflicient to exclude andremove oxidizing air. I have also observed that the activity ofpectolytic enzymes is strongly efiected by temperature. In general, theheat exchange in my process is such that the fluid body is at atemperature above about F. to cause rapid de-activation of such enzymeswithout alteration of the pectic substances present in the materialsundergoing treatment. However, processing at temperatures of the orderof 145 F. to F. may also be employed to activate such enzymes forcertain processing (e.g. to produce fruit juices and other wateryproducts).

My invention also contemplates that flavor and aroma components, whichnormally escape from the system, can be expelled by vapor pressuregenerated within the system and condensed and recovered for return tothe product, for example, prior to canning or other aseptic processing.

My invention can best be understood after a description of the apparatusillustrated in the drawing. As shown in the embodiment illustrated inFIGURE 1, a hopper or vat 10 is provided which is dimensioned inaccordance with capacity requirement. In general, this hopper should beof suflicient size to contain a substantial amount of the productsupplied to the equipment. The top of the hopper may be open to receivefeed material continuously, or it may be connected to suitable feedmeans enclosed in such a manner as to exclude the atmosphere. Inconjunction with the hopper 10, I provide the conveying and heatexchange devices 11 and 12, and the disintegrator 13. For convenience,the device 11 is shown inclined to raise material removed from the lower.end of the hopper to the raised inlet opening of the disintegrator 13.The device 12 can be substantially horizontal. The discharge from thedisintegrator 13 .del'ivers material into the device 12, and as will bepresently explained, a substantial portion of the material 3 dischargedfrom the device12 is re-cycled to the hopper 10.

Suitable details for the device 11 are illustrated in FIGURES 4 and 5.The feed screw 14 can be constructed in the manner disclosed in PatentNo. 2,610,033. Thus, a hollow shaft 16 extends longitudinally throughthe housing 17 and is provided with the hollow flights 18. The housing17 may be U-shaped and is shown provided with jacket 19. The removablehousing covers 29 and 21 facilitate cleaning. At the lower end of thedevice 11, or in other words, the left-hand end as viewed in FIGURE ;2,the shaft extends from the vat 1t) and is providedwith an exteriorjournal 22. A suitable gland 23 is applied to the extremity of the shaftand is provided with pipe connections 24 and 25, one for makingconnection with a supply of steam and the other for removing condensate.That portion of the feed screw which extends through the lower portionof the vat is exposed to receive material, whereas the remaining part ofthe feed screw extending laterally from the vat is completely enclosedwithin the housing 17.

The drive means for the shaft 16 schematically illus trated in FIGURES 1and 2 consists of an electric motor 26 provided with suitable speedreducing gearing, and connected to the shaft 16 by the driving belt 27.

My system is preferably a closed system, consequently it is desirable toprovide the device 11 with means to release or exhaust the vaporpressure being generated. Thus the upper end of the housing 17 can beprovided with an upwardly extending hood 28 which is shown provided withthe pipe connection 29. As will be presently explained, the pipe 2 ispreferably connected to a low pressure condenser system which functionsboth to relieve the vapor pressure in the device 11, and also to recoverflavor and aroma volatiles for return to the product.

The disintegrator 13 can be of the type disclosed in my Patent No.2,325,426. Briefly, such a machine consists of a vertical rotor providedwith disintegrating hammers and surrounded by a cylindrical shapedscreen. The feed is delivered to space above the rotor and progressesdown into the zone of operation of the rotating hammers. The impactedand disintegrated material, after passing through the screen, dropsdownwardly through a lower discharge opening. In the present instance,the inlet or feed opening of the disintegrator is connected by conduit31 with the upper end of the housing 17, and the lower or dischargeopening of the disintegrator discharges directly into the housing of thedevice 12.

Preferably the disintegrator 13 is similarly provided with an upwardextending exhaust hood 60 having the pipe connections 61. The pipe 61may similarly exhaust vapors to the low pressure condenser system forrelief of vapor pressure, and essence recovery, in the mannerhereinafter explained in detail.

In addition to discharging the disintegrated material into the device12, the disintegrator can be provided with secondary discharge means 32corresponding to the secondary discharge means 23 illustrated in FIGURES1 and 2 of said Patent No. 2,325,426. As indicated, this secondarydischarge means can be inthe form of a feed screw driven by the separatemotor 33 and provided with a suitable shr'ouding or casing. Materialdelivered by this secondary means is removed from the system, and asexplained in said Patent No. 2,325,426, may be undesired fibrousmaterial, etc. It should be understood that in some instances thissecondary discharge is not required. 7 The device 12 can be constructedin the same general manner as device 11. As illustrated particularly inFIG- URE 6, the feed screw 35 can consist of the hollow shaft 36provided with the hollow flights 37, and extending within the housing33. The housing is likewise shown provided with removable covers 39 and41. Also, it is desirable to provide the jacketing 42.

The inlet end of the device 12 is provided with a gland 43 which haspipe connections 44 and 45 to admit steam and remove condensaterespectively. Also, the shaft of this device is shown being driven bythe electric motor 47, and the drive belt 48.

At the discharge end of the device 12, there is a pipe 49 by means ofwhich finished material can be withdrawn from the system. In additionmeans is provided for returning (i.e. re-cycling) the bulk of thematerial back into the hopper 10. In FIGURES l and 2, this return meansis a simple conduit 51 which makes connection with the hopper 10 atalevel above the flights of the feed screw. In FIGURE 3, the returnmeans consists of a suitable slurryor pulp pump 52 which has its inletside connected to the housing of device 12, and its discharge sideconnected by pipe 53 to the hopper 15).

In many processing operations, the succulent product being treated isheated to a predetermined temperature level within a predeterminedperiod of time. A substantial part of the heat input can be by virtue ofsteam introduced into the hollow flights of the devices 11 and 12.Additional steam can be introduced into the jackets of these devices,and for this purpose I have shown steam inlet pipes 56 and 57, and thecondensate removal pipes 58 and 59. Where further heat input is desired,some steam may be sparged directly into the material undergoingtreatment. Thus steam can be sparged into i the material within thehopper 10, the material passing through the devices 11 and 12, and/orinto the zone of disintegration of the disintegrating machine 13.

The utility of my apparatus is best described by reference to theparticular material undergoing processing. For example, in processingtomatoes to formsuch prod ucts as tomato paste, tomato puree, tomatoketchup and the like, the material introduced to the system should beheated to a carefully controlled temperature adapted to inactivate theenzymes, bacterial spores, and to kill bacteria. In general, operatingtemperatures for this purpose range from 175 F. to 210 F., with 185 F.being the optimum temperature. When the tomatoes are processed at thesetemperatures, the resulting product preserves the essential pectincharacteristic of the pectin component, as necessary in a paste orpureae type product. With other vegetable matter, the optimumtemperature :for inactivation of enzymes may be substantially lower. Forexample, in the processing of potatoes to produce pureed potatoes,inactivation occurs at around 165 F. In general, a temperature of atleast F. may be considered necessary for inactivation processing. Incontrast, where the tomatoes are to be processed to produce liquidproducts such as tomato juice, processing temperatures ranging from 145F. to F. have been found to be satisfactory. Processing at suchtemperatures, although well above the thermal death point of bacteriaand bacterial spores, results in pectolytic enzyme activation to producea watery product ideally suited in taste and physical properties for useas commercial tomato juice (the tomato pectin in such product beingpreferably dissolved).

Assuming the processing of tomatoes or like products to produce 'a'paste or puree of highest possible density and viscosity, delivered tothe hopper 1d. The material is fed from the hopper longitudinallythrough the device 11 and delivered to the disintegrator 13.Disintegrated material then passes through the device 12 and asubstantial part is returned to the hopper it with some beingcontinuously removed from the system by way of pipe 49. During thisprocessing, the material passing through the device 11 is heated apredetermined amount by a controlled introduction of steam into thehollow flights of this device, and into the enclosing jackets. Thepulplike material discharged from the disintegrator 13 is similarlyheated in its passage through the device 12, whereby a maxim-umtemperature level is reached before the material is re-introduced to thehopper .10. Assuming continuous operation to arrive clean fresh,unbroken tomatoes are first' at equilibrium, the material dischargingfrom the device 12 quickly attains the desired treatment temperature,which, for example, is of the order of 185 F. for tomatoes. If desired,the obtaining of equilibrium conditions can be accelerated by preheatingall component parts for a period of to 40 minutes prior to introductionof the product. In the case of canning or other aseptic processing,preheating has the additional advantage of sterilizing the equipment sothat all of subsequent processing can be carried out at relatively lowtemperatures (under 210 F.), to achieve aseptic, sterile delivery andpackaging without the necessity of retorting at higher temperatures.

As previously mentioned, a substantial portion of the material from theoutlet of device 12 is returned to the hopper 10, and the remainderwithdrawn from the system. The hot pulp so re-introduced into the hopper11' forms a fluid body that immerses the incoming product, whereby heatexchange takes place which immediately increases the temperature of theincoming tomatoes. In FIGURE 2, a typical level 9 has been indicated forthe pulp in the hopper 19, whereby the tomatoes being fed to the hopperare immediately immersed for efiective heat transfer. Thus the incomingtomatoes are immediately heated to an elevated temperature, which isdesirable because it facilitates raising the temperature level of thematerial eing processed to a desired value in a relatively short periodof time. A further advantage gained by introducing the tomatoes directlyinto a mass of hot pulp is that reatment of the tomatoes does notcommence until after they have been immersed in the pulp. This isdesirable because if the skin of such products as tomatoes, pears,apples, etc. is broken to expose the flesh to air, enzymatic actiontends to take place immediately, thus changing the amount of pectinpresent before effective processing. However, with my process theproducts introduced remain intact prior to immersion and activeprocessing.

The feature described above, namely, the recycling of hot pulp wherebythe incoming products are received in the hot fluid material, is furtherdesirable in that simplified control is possible to maintain processingtemperatures within the desired critical range, for a given amount ofheat input. This control is carried out by adjusting the amount of pulpremoved from the system, thereby adjusting the amount of materialre-cycled. Such control is of particular advantage in the processing ofminimum boiling point mixtures (e.g. azeotropic mixtures) of the typeherein disclosed, where heating suflicient to raise the temperature ofthe mixture to its boiling point (e.g. about Zl2 F. in the presentinstance) is to be avoided.

In the treatment of materials like pears, apples, grapes, tomatoes, etc.which are highly susceptible to oxidation, it is desirable to excludefrom the material undergoing processing. As previously noted, this isaccomplished in the present invention by maintenance of a throughputtemperature in a closed system i.e. closed to the atmosphere) which isin excess of about 145 F. In an essen. tially aqueous system, processingat such temperatures generates sutlicient vapor pressure to displace andexclude air from the system, and thereby prevent or minimize oxidationof the processed material. As illustrated in FIGURE 8, the vapor phasegenerated in the system is preferably expelled or displaced atrelatively low pressure to a low pressure condenser system 62, includingthe condensers 63 and 64. These condensers can be simple water cooledunits, adapted to be cooled in countercurrent fashion .by water (e.g.65-80 F.) introduced at 65, circulated through the line 66, and removedat 67. As will be understood, the vapors discharged from the devices 11,13 (through the lines 29 and 61) are partially condensed in the unit 63,the uncondensed vapors passing through the line 59 being condensed inthe unit 64 for collection in the receiver 7 9. Other condenser systemsthan the one illustrated can, of course, be employed.

Recovery systems of the type illustrated in FIGURE 8 are of particularadvantage in processing products such as apples, pears, grapes,pineapples, citrus fruits, etc., where recovery of flavor and aromavalues is desirable. The vapor phase of such products (which is believedto be derived at least in part from internal airi.e. the socalled air ofconstitution) is known to be rich in highly volatile aromatic oils andvolatile esters normally associated with the flavor and aroma values. Inmy system, the water vapor associated with such vapor phase issubstantially condensed in the first unit 63 so that the condensatewithdrawn at 71 is found to be leaner in the more volatile constituentsthan the condensate from the unit 64. The condensate from the latter,containing the flavor and aroma imparting ingredients, is preferablystored in a receiver 74 for subsequent return through the line 72 to theproduct being discharged through the line 49. In accordance with atypical processing technique the essence condensates are returned to theproduct after it has been pulped to remove skins, seeds, cores, etc. butprior to the customary finishing operations. Such finishing operationsmay include mixing and blending of various batches of feed materials,plus additives such as preservatives, sweeteners, acidifiers, etc.,prior to addition of the essence ingredients. In cases wherecentrifugation is substituted for pulping and finishing, the essencecomponents may be rte-introduced prior to packaging (e.g. canning). Inall such processing, it is generally desirable that the equipment beoperated out of the presence of air.

in many instances, it is desirable to employ a compression or forcefeeder, of the type generally illustrated at '73 in FIGURE 7, to insuremaintenance of a desired liquid level in the hopper 10, consistent withvarious rates of circulation of the feed material. By Way ofillustration, reduced circulation rates through the devices 11, 12 and13 have been found to be advantageous with green or under-ripematerials. Similarly, soft, over-ripe materials seem to require highercirculation rates.

In general, the compression feeder illustrated in FiG- URE 7 comprises afeed screw 74, which may be operated at variable speeds depending uponthe speed of operation of the feed screws 14 and 35 in the devices 11and 12. The feed screw 74 can be constructed in the same general manneras the devices 11 and 12. Thus the screw 74 can comprise a hollow shaft75 provided with hollow flights 7 6, and may be supported at one end byspaced apart external bearings 77 so as to be freely supported Withinthe housing 73. The latter may include jacketing 79 to facilitatetemperature maintenance within the feeder passage. The drive means ofthe shaft 75 may consist of an electric motor (not shown) provided withsuitable speed reducing gearing, and connected to the shafit by thedriving belt 81. Preferably the shaft of the feeder is operated at aspeed sufficient to maintain a liquid level within the hopper 10 whichis equal to or slightly below that obtained in the devices 11 and 12(represented by the dotted line 82 in FIGURES 7 and 8).

In a typical operation, the apparatus disclosed in FIG- URES 7 and 8 canbe operated as follows. Assuming the processing of pears to make a pearpuree, useful, for example, as baby food, the apparatus is preheated forservice by filling all components (e.g. force feeder 73, and devices 11,12 and 13,) with hot water, and employing steam to maintain desiredpreheat temperatures. Preheating is continued for 20 to 30 minutes, withall drives 7 in service, at which time the hot water is drained.Immediately clean, washed unbroken pears are fed to the hopper 10, andthe system operated until such time as it becomes filled with anequilibrium mixture comprising a juicy pulpy mass of disintegratedpears. Thereafter fresh unbroken pears are immersed within the fluidbody in the hopper for conveyance in the system by the force feeder 73and the device 11. In the disintegrator 13 the substantially unbrokenproducts are disintegrated to form additional pulpy mass which isreturned by the device 12 and conduit 51 to the hopper. During thisprocessing,

.within the circulating mass.

steam is continuously introduced into the hollow flights of the devices11 and 12 and into the jackets of these devices and the compressionfeeder 73. Steam pressures are controlled to obtain heat exchange tomaintain the circulating pulpy mass at a desired predeterminedtemperature in excess of about 185 F. to de-activate the pectolyticenzymes Without alteration of pectic substances Temperature control isalso obtained by adjusting the amount of pulp removed from the systemthrough the line 49, with consequent control of the amount re-cycledthrough the line 51. This amount of heating is eifective to build upsufiicient vapor pressure within the circulating mass to excludeextraneous air and thereby overcome a normal tendency of the air in thefruit to oxidize or brown the pulp. When equi librium conditions havebeen achieved, the valves in the vapor lines 29 and 61 are openpermitting the vapor phase to be fiorced under positive pressure throughthe low pressure condenser system 62. The condenserunits 63 and 64 ofthe latter function to remove air and excess water vapor from the systemand to efiect recovery of highly volatile flavor and, aroma impartingingredients for return to the end product as through the line 72, justahead of final packing. It may be noted that in operations of this type,involving essence recovery, it is desirable to re turnthe throughputfrom the top of the device 12, as this seems to effect a greaterrecovery or" the highly volatile essence ingredients. In the illustratedapparatus, this is accomplished by positioning the return line 51 abovethe center line of the device 12 (note FIGURES 2, 3 and 8).

The pear puree produced by the above processing was found to be muchhigher in aroma than commercially available pear purees, and was whiter.It also possessed an enhancedflavor. In addition, quantities of arefrigerated product, left exposed to the atmosphere for prolongedperiods (e.g. more than a week) did not surface brown; When the productwas emptied onto a flat surface it tended to remain in a cone-like pilewith practically no water line around the edge, demonstrating almosttotal pectin retention. Similar results are obtainable with otherjuice-filled products of similar character, such as apricots, peaches,apples and the like. As a result, the processing is particularly usefulin the treatment of such fruits as grapes and similar fruits in themaking of jelly, preserves, apple butter, etc., and in every caseproduces a product having enhanced flavor and aroma, as well as improvedappearance and color.

Many variations are possible in the processing, and in the use of theapparatus herein disclosed. For example,

it may be desirable to cool a material undergoing treatment, instead ofheating it to an elevated temperature. Preliminary processing may alsobe employed with such thick skinned products as citrus fruits, to softenand remove the skin Without breaking protective inner skins surroundingthe pulp. In other processing, it may be desirable to pump the productderived from line 49 directly to a packing line, Without intermediateprocessing, for example, as in processing carrots to produce a carrotpuree. Many other variations will similarly occur to those in this art,in relation to specific products. Accordingly, it should be understoodthat the disclosures herein are intended as purely illustrative and notin any sense limiting.

I claim:

1. Apparatus for processing juicy products of vegetable origincomprising a hopper, means for conveying the productfrorn the lower endof said hopper and for simultaneously heating said product, adisintegrator of the hammer type adapted to receive materials deliveredby said conveying means, second conveying means adapted :to'receivedisintegrated material from the disintegrator, said last means alsoserving to heat the material undergoing treatment, means for returning asubstantial part of the material discharged by said second conveyingmeans to the hopper to form a fluid body of disintegrated material insaid hopper, and means for discharging a portion of the material fromsaid second conveying means as, an end product of the system.

2. Apparatus as in claim 1 wherein means are provided to enclose saidconveying means and disintegrator whereby said means to heat thematerial undergoing treatment effects a vapor pressure system adapted toexclude air within said enclosed system.

3. Apparatus for processing juicy products of vegetable origincomprising a hopper, first means for conveying the product from thelower. end of said hopper, second means for conveying and forsimultaneously heating said product, a disintegrator of the hammer typeadapted to receive materials delivered by said second conveying means, athird conveying means adapted to receive disintegrated material from thedisintegrator, said last means also serving to heat the materialundergoing treatment, means for returning -a substantial part of thematerial discharged by said third conveying means to the hopper to forma fluid body of disintegrated material in said hopper, and means fordischarging a portion of the material from said third conveying means asan end product of the system. A

4. Apparatus for processing juicy products of vegetable origincomprising a hopper, a closed circulatory system in fluid communicationwith said hopper, said circulating system comprising means for conveyinga liquid containing the product in the lower end of said hopper, meansfor simultaneously heating the same to maintain the products and liquidat a predetermined temperature, a disintegrator disposed to receivematerial conveyed by said conveying means, means to receive and conveydisintegrated material from the disintegrator, said last named conveyingmeans also serving to heat the disintegrated material to maintain saidmaterial and liquid at said predetermined temperature, means forreturning a substantial portion of the material discharged by said lastnamed conveyor to the hopper to maintain a fluid body of disintegratedmaterial in said hopper at said predetermined temperature, means fordischarging a portion of the material being returned to the hopper as anend product, and means to recover and condense vapors displaced fromsaid means forming the closed circulatory system.

5. Apparatus as in claim 4 wherein said means to receive and condensevapors comprises a low pressure condensing system including first andsecond condensers, and means to cool the same by countercurrent flow ofa cooling medium.

References Cited in the file of this patent UNITED STATES PATENTS641,266 Bussels Jan. 16, 1900 2,633,073 Allan Mar. 31, 1953 2,711,964Wiemer June 28, 1955 2,942,985 Stewart June 28, 1960 3,036,921 Rietz May29, 1962

1. APPARATUS FOR PROCESSING JUICY PRODUCTS OF VEGETABLE ORIGINCOMPRISING A HOPPER, MEANS FOR CONVEYING THE PRODUCT FROM THE LOWER ENDOF SAID HOPPER AND FOR SIMULTANEOUSLY HEATING SAID PRODUCT, ADISINTEGRATOR OF THE HAMMER TYPE ADAPTED TO RECEIVE MATERIALS DELIVEREDBY SAID CONVEYING MEANS, SECOND CONVEYING MEANS ADAPTED TO RECEIVEDISINTEGRATED MATERIAL FROM THE DISINTEGRATOR, SAID LAST MEANS ALSOSERVING TO HEAT THE MATERIAL UNDERGOING TREATMENT, MEANS FOR RETURNING ASUBSTANTIAL PART OF THE MATERIAL DISCHARGED BY SAID SECOND CONVEYINGMEANS TO THE HOPPER TO FORM A FLUID BODY OF DISINTEGRATED MATERIAL INSAID HOPPER, AND MEANS FOR DISCHARGING A PORTION OF THE MATERIAL FROMSAID SECOND CONVEYING MEANS AS AN END PRODUCT OF THE SYSTEM.